- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Students/workers observed handling ready-to-eat (RTE) food with their bare hands - cantaloupe.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit - raw shell eggs over RTE spinach dip and drink items.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as vegetables and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures - spaghetti sauce and milk in Victory refrigeration unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The Victory refrigeration unit was observed in a state of disrepair - not working properly.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the @EQUIPMENT@ sink are leaking - 3 compartment sink drains and garbage disposal are leaking. The cold water is not working at the handwashing sink (hot water is too hot to wash hands properly).
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Utility service line or pipe unnecessarily exposed in kitchen area.
Correction: Cover utility exposed utility line.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the classroom restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests - rodent droppings.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Contact maintenance personnel to contact exterminator.
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05/26/2015 | Routine | |
Preparing meal for fundraiser.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands - washing gloves instead of removing gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Remove gloves to wash hands. When wearing gloves and changing task: remove gloves properly, wash hands properly, and re-glove.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce hot holding at improper temperatures - in container on counter.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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05/28/2014 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Utility service line on ceiling and wall areas unnecessarily exposed.
Correction: Cover exposed utility line to be easily cleanable. When the electric to equipment was updated the utility lines were to be covered and that has not been completed.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - rodent droppings in cabinet at dishwasher area.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and/or 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Inspect and correct if needed all doors including to the inside hallway (other parts of the building have entries that are open to the outside and may allow rodent entry).
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05/07/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of all shelving/racks - finish cleaning and maintaining storage shelving/racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Utility service line or pipe in kitchen unnecessarily exposed.
Correction: Cover the exposed utility lines. When the utility lines were to be installed they were supposed to be covered at that time and to date have not been covered.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: floors.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/14/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Smyth Career & Technology Center, 147 Fox Valley Road, Marion, VA 24354 »